Sunday, February 28, 2010
"Healthified" Mexican Pasta Skillet
Adapted from BettyCrocker.com
1 lb lean ground turkey
1 16oz jar salsa
1 cup tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup corn
1/2 cup shredded reduced-fat cheddar cheese
In 12-inch skillet, cook turkey over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12-15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.
We decided that this tasted like homemade hamburger helper, just healthier and with more flavor. In my opinion, it was better heated up the next day. I think this will become a freezer meal for us since it makes a lot, is easy, and reheats better than the original.
Pineapple Sweet & Sour Chicken
From a Minute Rice recipe I found on a coupon
2 cups Minute Rice, uncooked (I used brown rice)
1 20oz can Dole Pineapple Chunks
2 TBS canola oil
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced (omitted b/c I don't like them)
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup sweet & sour sauce
2 TBS reduced sodium soy sauce
Prepare rice according to package directions.
Drain pineapple; reserve 2 TBS juice.
Heat oil in a large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve with cooked rice.
Another quick and easy recipe that's a great way to get in protein, whole grains, and vegetables. Also good heated up the next day. Who needs to order Chinese when you can just make this?
Monday, February 15, 2010
Orzo with Spinach and Feta
From Cooking Light December 1999
5 cups water
2 cups uncooked orzo
5 cups coarsely chopped spinach
1 cup crumbled feta (I used reduced fat)
1 TBS olive oil
1 TBS lemon juice
1/2 tsp salt
Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.
Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.
Yield: 8 servings (1 serving = 1 cup)
Fresh and easy side dish. This would go well as a side for almost any meat.
Baked Shrimp with Feta
From Cooking Light April 2009
1 TBS lemon juice
1/2 lbs large shrimp, peeled and deveined
1 tsp olive oil
1/2 cup chopped onion
1 garlic clove, minced (I used bottled)
2 TBS bottled clam juice
1 TBS white wine (I didn't have any and substituted chicken broth)
1/2 tsp dried oregano
1/t tsp black pepper
1 14.5 oz can diced tomatoes, drained
1/2 cup crumbled feta (I used reduced fat)
Preheat oven to 450.
Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes.
Stir in shrimp mixture.
Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Serve immediately.
Yields: 4 Servings
Apologies for the recent lack of blog posts! This baked shrimp recipe was a great one to get started again with. Fast and easy with lots of flavor. I don't think I've baked shrimp before, but this is definitely a recipe to make again. Served with Orzo with Spinach and Feta.